CN104663900B - A kind of preparation method of mushroom with abundant selenium milk tea - Google Patents
A kind of preparation method of mushroom with abundant selenium milk tea Download PDFInfo
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- CN104663900B CN104663900B CN201510082891.4A CN201510082891A CN104663900B CN 104663900 B CN104663900 B CN 104663900B CN 201510082891 A CN201510082891 A CN 201510082891A CN 104663900 B CN104663900 B CN 104663900B
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Abstract
A kind of preparation method of mushroom with abundant selenium milk tea, includes the following steps：（1）Mushroom with abundant selenium liquid makes：Mushroom with abundant selenium is dried and is milled, cooking is placed in water, filters, obtains mushroom with abundant selenium liquid；（2）Jujube-milk makes：Jujube is placed in water cooking, is filtered, jujube leaching liquor is obtained, white sugar is added, it is cooling, milk powder is added, jujube-milk is obtained；（3）Millet paste makes：Black tea is placed in water cooking, is filtered, beta-cyclodextrin is added, obtains millet paste；（4）Allotment：By mushroom with abundant selenium liquid, sucrose ester, sodium alginate and essence, heating are added in jujube-milk and millet paste mixing, and homogeneous obtains mushroom with abundant selenium milk tea；（5）Canned, sterilization, cooling,.According to mushroom with abundant selenium milk tea made from the method for the present invention, uniform color, mellow in taste, milk tea is aromatic strongly fragrant, no oyster mushroom peculiar smell, and the μ g/100mL of Se content >=1.0, character is stablized, and is a kind of novel nourishing type beverage of low cost.
Description
Technical field
The present invention relates to a kind of preparation methods of mushroom with abundant selenium milk tea, and in particular to a kind of richness that can be improved the immunity of the human body
The preparation method of selenium oyster mushroom milk tea.
Background technology
Selenium is " king of anti-cancer " in body trace element, but can not meet people from the intake in regular diet
Demand.It is reported that there are different degrees of selenium deficiency phenomenons for the counties and cities in China about 72%, there are about the diet knots of population more than 700,000,000 in the whole nation
Se content is insufficient in structure, causes the low selenium state of human body.Chinese Soclety of Nutrition recommend selenium daily diet nutritional supply amount be 7 years old with
On crowd need 50 μ g/d, average requirement be 41 μ g/d.
Oyster mushroom, Basidiomycotina Pleurotaceae Agaricales Pleurotus are the main foods of maximum four kinds of the current cultivated area in China
With one of bacterium.Oyster mushroom nutrient composition content is abundant, and amino acid classes are complete, also contains oyster mushroom element（A kind of protein sugar）It is more with acidity
The physiological activators such as sugar, after selenium-enriching cultivation, Se content can increase even hundred times of decades of times.Since mushroom with abundant selenium lacks deeply
Converted products is taken as dish edible more, and this mode makes the stem for accounting for about gross weight one third and volva part be eaten
Bacterium farmer abandons, and causes the unnecessary wasting of resources and nutrition leak.
CN100463605C discloses a kind of Hericium erinaceus tea and preparation method thereof, wherein containing Chinese medicines such as ganoderma lucidum, Radix Glycyrrhizaes,
It is not only expensive, and production method is more complex；CN102907519A discloses a kind of Xianggu mushroom tea and preparation method thereof, wherein
Only contain mushroom and green tea, not only single taste embarrasses consumer to be liked, and the low temperature cold of wherein committed step mushroom thin slice
Freeze, during room temperature melts this, need to freeze under -15 DEG C of low temperature repeatedly, then melt at room temperature, process costs compared with
Height is unfavorable for industrial production and popularization；CN102084908A discloses a kind of preparation method of Xianggu mushroom tea, wherein containing only mushroom
And tealeaves, the disadvantage is that single taste, only bad by mushroom and tea beverage taste made by tea, and tea perfume can not cover mushroom
Taste, embarrass consumer to be received；CN1919020A discloses a kind of fruit juice milky tea with abundant selenium, wherein containing milk, fruit juice, west
American ginseng powder, Se-rich xianggu bacterium etc., it is not only of high cost, but also milk tea processed after milk boiling is had lost to most of nutrition in milk
Substance；《The development of seafood mushroom milk tea composite beverage》（It is loaded in Baidu library）The preparation method for disclosing seafood mushroom milk tea, due to
It is added to the cream containing trans-fatty acid in the product, does not meet requirement of the modern consumer to healthy food.
Invention content
The technical problem to be solved by the invention is to provide a kind of μ g/100mL of Se content >=1.0, can retain original a variety of
The ingredient needed by human such as amino acid, polysaccharide, minerals, taste flavor is all good, edible safety, and preparation method is simple, and price is low
It is honest and clean, convenient for the preparation method for the mushroom with abundant selenium milk tea promoted.
The technical solution adopted by the present invention to solve the technical problems is：A kind of preparation method of mushroom with abundant selenium milk tea, packet
Include following steps：
（1）Mushroom with abundant selenium liquid makes：It by mushroom with abundant selenium stem, volva impurity elimination, cleans up, drying milling, according to 5~
Mushroom with abundant selenium powder is placed in water by 10% solid-liquid ratio carries out 10~20min of cooking, and brew temperatures are 90~100 DEG C, and filtering obtains
Mushroom with abundant selenium liquid；
（2）Jujube-milk makes：By cleaning up red dates, it is placed in water and is cooked according to 2~5% solid-liquid ratio, boiled
Temperature processed is 90~100 DEG C, and brew time is 25~35min, and filtering obtains jujube leaching liquor, is then added and is equivalent to jujube leaching
The white sugar of extract quality 3~6%, stirring and dissolving, when being cooled to 45~55 DEG C, addition be equivalent to jujube leaching liquor quality 10~
15% milk powder, stirring and dissolving obtain jujube-milk；
（3）Millet paste makes：Black tea is placed in water according to 2~5% solid-liquid ratio and is cooked, brew temperatures be 90~
95 DEG C, brew time is 3~6min, and filtering obtains filtrate, and addition is equivalent to the beta-cyclodextrin of filtrate quality 0.3~0.5%, obtains tea
Soup；
（4）Allotment：According to mass fraction, by 20~30 parts of steps（1）Gained mushroom with abundant selenium liquid, 30~50 parts of steps（2）
Gained jujube-milk and 35~45 parts of steps（3）Gained millet paste mixes, and adds 0.1~0.3 part of sucrose ester, 0.1~0.2 part
Sodium alginate and 0.01~0.02 part of essence after stirring and dissolving, are heated to 55~65 DEG C, homogeneous >=2 time at 21~24Mpa,
Obtain mushroom with abundant selenium milk tea；
（5）Canned, sterilization, cooling：By step（4）Gained mushroom with abundant selenium milk tea is canned, sterilizes, cooling,.
The making of the mushroom with abundant selenium liquid, jujube-milk and millet paste is all independent from each other, so step（1）~（3）'s
Making since mushroom with abundant selenium liquid, jujube-milk and millet paste are separately formulated, can be conveniently adjusted proportioning, make oyster mushroom milk tea in no particular order
Production more mobilism；The loss that a little moisture is had in boiling process needs for the ratio of more precise control allotment
The mushroom with abundant selenium liquid filtered after cooking supplements suitable water in jujube leaching liquor and millet paste respectively, make its quality respectively with boil
Make the identical in quality of water used.
Further, step（1）In, the μ g/g of the mass content of selenium in the mushroom with abundant selenium >=1.6.The mushroom with abundant selenium is preferred
Originate from the oyster mushroom in the towns Changsha Huang Xing.
Further, step（1）In, the cooking carries out at twice, and brew time is for the first time 6~10min, second
For 4~8min.It is to increase the recovery rate of nutrient in mushroom with abundant selenium powder by the purpose that mushroom with abundant selenium powder is cooked twice.
Further, step（1）In, the granularity after the milling is 100~200 mesh.
Further, step（2）In, in jujube leaching liquor be added be equivalent to its quality 2~5% match feed powder, the dispensing
Powder is the longan powder and/or wolfberry fruit powder of granularity≤10 μm.
Step（2）In, the adding proportion of jujube leaching liquor, white sugar and milk powder is by the jujube leaching liquor of different ratio, in vain
It is determined after the mushroom with abundant selenium milk tea progress sensory evaluation scores that jujube-milk obtained by sugar and milk powder is configured to；Jujube leaching liquor
It is because temperature is excessively high that milk powder is added after need to cooling down, it will destroys the nutriment in milk powder.
Step（3）In, beta-cyclodextrin can protect the color and luster and fragrance of millet paste as embedding medium.
Further, step（4）In, the essence is vanillic aldehyde.
Step（4）In, mushroom with abundant selenium liquid, jujube-milk and millet paste adding proportion be by the mushroom with abundant selenium liquid of different ratio,
It is determined after the mushroom with abundant selenium milk tea progress sensory evaluation scores that jujube-milk and millet paste are configured to.
Further, step（5）In, the sterilization is 25~35min of heat preservation at 60~65 DEG C.
The method of the present invention is mixed with lotion, black tea liquid again by the way that mushroom with abundant selenium mycorhiza milling is prepared extracting solution, then is added
Mushroom with abundant selenium milk tea is made in suitable sweetener, embedding medium, thickener and essence, is in the fine and smooth emulsion stablized in appearance,
Without lamination, color uniformity is in light brown；There is milk and classical milk tea flavour in mouthfeel, thoroughly light jujube it is fragrant, nothing
Oyster mushroom peculiar smell, mellow in taste, flavor are all good；The μ g/100mL of Se content in the mushroom with abundant selenium milk tea >=1.0, and containing there are many amino
The ingredient needed by human such as acid, polysaccharide, minerals.The method of the present invention, which follows Food Science basic principle, improves milk tea taste, increases
The milk tea of product stability, the novel taste developed can meet the comprehensive nutritional need of consumer, have and improve immunity, resist
The physiological functions such as fatigue, can strengthen consumer's fitness, and edible safety is a kind of novel nourishing type beverage of low cost；This
The oyster mushroom stem usually abandoned rationally is utilized in inventive method, realizes the reasonable utilization of resource, while preparation method is simple,
It is cheap, convenient for promoting.
Specific implementation mode
With reference to embodiment, the invention will be further described.
Oyster mushroom used in the embodiment of the present invention originates from the towns Changsha Huang Xing, the μ g/g of Se content >=1.6；Other additive therefors are such as
Without specified otherwise, obtained by routine business approach.
Embodiment 1
（1）The making of mushroom with abundant selenium liquid：Selection is without the mushroom with abundant selenium to go mouldy（Se content is 1.6 μ g/g）, by mushroom with abundant selenium
Stem and volva impurity elimination, clean up, and drying milling takes 10kg oyster mushrooms bacterium powder to be cooked in 200L water to 200 mesh, and first
Secondary 10min, brew temperatures are 95 DEG C, second of 6min, and brew temperatures are 100 DEG C, and filtering, benefit is filled with water to 200kg, and it is flat to obtain selenium-rich
Mushroom liquid；
（2）The making of jujube-milk：It taking 8kg to do cleaning up red dates, is cooked in 400L water, brew temperatures are 90 DEG C,
Brew time is 35min, filtering, discards phase analysis, and benefit is filled with water to 400 kg, jujube leaching liquor is obtained, then in jujube leaching liquor
12kg white sugar is added, stirring to white granulated sugar is all dissolved, and when jujube leaching liquor is cooled to 50 DEG C, 40kg milk powder, stirring is added
It is all dissolved to milk powder, obtains jujube-milk 452kg；
（3）The making of millet paste：The broken leaf of 8kg black tea is cooked in 400L water, brew temperatures are 90 DEG C, brew time
For 6min, filtering obtains filtrate, and benefit is filled with water to 400kg, adds 1.2kg beta-cyclodextrins, obtains millet paste 401.2kg；
（4）Allotment：By step（1）200 kg mushroom with abundant selenium liquid of gained, step（2）Gained 452kg jujubes-milk and step
（3）Gained 401.2kg millet paste mixes, addition 1kg sucrose esters, 1kg sodium alginates and 0.1kg vanillic aldehydes, after stirring and dissolving, heating
To 65 DEG C, homogenizer is poured into, homogeneous 2 times at 22.5MPa obtain mushroom with abundant selenium milk tea；
（5）Canned, sterilization, cooling：By step（4）Gained mushroom with abundant selenium milk tea is directly canned with liquid canning machine, 65
30min is kept the temperature at DEG C to be sterilized, and is cooled to 40 DEG C,.
Mushroom with abundant selenium milk tea obtained by the present embodiment, the emulsion stablized in appearance in exquisiteness, no lamination, color are equal
It is even consistent, it is in light brown；There is milk and classical milk tea flavour in mouthfeel, thoroughly light jujube it is fragrant, no oyster mushroom peculiar smell, mouthfeel alcohol
Thickness, flavor are all good（Referring to table 2）；The 1 μ g/100mL containing selenium in the mushroom with abundant selenium milk tea after testing, rich in nutrition content（Referring to table
5）；By its room temperature 20 day indoors, there is not apparent lamination（Referring to table 6）.
Embodiment 2
（1）The making of mushroom with abundant selenium liquid：Selection is without the mushroom with abundant selenium to go mouldy（Se content is 1.7 μ g/g）, by mushroom with abundant selenium
Stem and volva impurity elimination, clean up, and drying milling takes 30kg oyster mushrooms bacterium powder to be cooked in 300L water to 150 mesh, and first
Secondary 6min, brew temperatures are 90 DEG C, second of 8min, and brew temperatures are 100 DEG C, and filtering, benefit is filled with water to 300 kg, and it is flat to obtain selenium-rich
Mushroom liquid；
（2）The making of jujube-milk：It takes 15kg to do cleaning up red dates, is cooked in 300L water, brew temperatures 90
DEG C, brew time 25min, filtering discards phase analysis, and benefit is filled with water to 300 kg, jujube leaching liquor is obtained, then in jujube leaching liquor
Middle addition 18kg white sugar, stirring to white granulated sugar is all dissolved, and when jujube leaching liquor is cooled to 50 DEG C, 45kg milk powder is added, stirs
It mixes to milk powder and all dissolves, obtain jujube-milk 363kg；
（3）The making of millet paste：The broken leaf of 20kg black tea is cooked in 400L water, brew temperatures are 90 DEG C, when cooking
Between be 3min, filtering obtains filtrate, and benefit is filled with water to 400 kg, adds 2kg beta-cyclodextrins, obtains millet paste 402kg；
（4）Allotment：By step（1）300 kg mushroom with abundant selenium liquid of gained, step（2）Gained 363kg jujubes-milk and step
（3）Gained 402kg millet paste mixes, addition 3kg sucrose esters, 2kg sodium alginates and 0.2kg vanillic aldehydes, after stirring and dissolving, is heated to
55 DEG C, homogenizer is poured into, homogeneous 2 times at 22.5MPa obtain mushroom with abundant selenium milk tea；
（5）Canned, sterilization, cooling：By step（4）Gained mushroom with abundant selenium milk tea is directly canned with liquid canning machine, 65
30min is kept the temperature at DEG C to be sterilized, and is cooled to 40 DEG C,.
Mushroom with abundant selenium milk tea obtained by the present embodiment, the emulsion stablized in appearance in exquisiteness, no lamination, color are equal
It is even consistent, it is in light brown；There is milk and classical milk tea flavour in mouthfeel, thoroughly light jujube it is fragrant, no oyster mushroom peculiar smell, mouthfeel alcohol
Thickness, flavor are all good（Referring to table 3）；The 1.1 μ g/100mL containing selenium in the mushroom with abundant selenium milk tea after testing, rich in nutrition content（Referring to
Table 5）；It will be placed 20 days under its normal temperature laboratory, apparent lamination do not occur（Referring to table 6）.
Embodiment 3
（1）The making of mushroom with abundant selenium liquid：Selection is without the mushroom with abundant selenium to go mouldy（Se content is 1.6 μ g/g）, by mushroom with abundant selenium
Stem and volva impurity elimination, clean up, and drying milling takes 10kg oyster mushrooms bacterium powder to be cooked in 200L water to 200 mesh, and first
Secondary 10min, brew temperatures are 95 DEG C, second of 6min, and brew temperatures are 100 DEG C, and filtering, benefit is filled with water to 200 kg, obtains selenium-rich
Pleurotus ostreatus liquid；
（2）The making of jujube-milk：It taking 8kg to do cleaning up red dates, is cooked in 400L water, brew temperatures are 90 DEG C,
Brew time is 35min, filtering, discards phase analysis, and benefit is filled with water to 400 kg, jujube leaching liquor is obtained, then in jujube leaching liquor
12kg white sugar and 14kg longan powder is added（Granularity≤10 μm）, stirring and dissolving, when jujube leaching liquor is cooled to 50 DEG C, addition
40kg milk powder, stirring to milk powder are all dissolved, and jujube-milk 466kg is obtained；
（3）The making of millet paste：The broken leaf of 8kg black tea is cooked in 400L water, brew temperatures are 90 DEG C, brew time
For 6min, filtering obtains filtrate, and benefit is filled with water to 400 kg, adds 1.2kg beta-cyclodextrins, obtains millet paste 401.2kg；
（4）Allotment：By step（1）200 kg mushroom with abundant selenium liquid of gained, step（2）Gained 466kg jujubes-milk and step
（3）401.2 kg millet paste of gained mixes, addition 1kg sucrose esters, 1kg sodium alginates and 0.1kg vanillic aldehydes, after stirring and dissolving, adds
Heat pours into homogenizer to 65 DEG C, and homogeneous 2 times at 22.5MPa obtain mushroom with abundant selenium milk tea；
（5）Canned, sterilization, cooling：By step（4）Gained mushroom with abundant selenium milk tea is directly canned with liquid canning machine, 65
30min is kept the temperature at DEG C to be sterilized, and is cooled to 40 DEG C,.
Mushroom with abundant selenium milk tea obtained by the present embodiment, the emulsion stablized in appearance in exquisiteness, no lamination, color are equal
It is even consistent, it is in light brown；There is milk and classical milk tea flavour in mouthfeel, thoroughly light jujube is fragrant, longan is fragrant, no oyster mushroom peculiar smell,
Mellow in taste, flavor are all good（Referring to table 4）；The 1 μ g/100mL containing selenium in the mushroom with abundant selenium milk tea after testing, rich in nutrition content
（Referring to table 5）；By its room temperature 20 day indoors, there is not apparent lamination（Referring to table 6）.
Organoleptic standard scoring is carried out to Examples 1 to 3 below：
1 mushroom with abundant selenium milk tea characteristic of table description quantization table
Mushroom with abundant selenium milk tea made from Examples 1 to 3 is divided into 1~No. 8 to test and assess by taster and beat according to table 1 respectively
Point, sensory evaluation scores are as shown in table 2~4：
2 embodiment of table, 1 mushroom with abundant selenium milk tea orients descriptive analysis experiment statistics table
3 embodiment of table, 2 mushroom with abundant selenium milk tea orients descriptive analysis experiment statistics table
4 embodiment of table, 3 mushroom with abundant selenium milk tea orients descriptive analysis experiment statistics table
5 Examples 1 to 3 mushroom with abundant selenium milk tea nutrient component meter of table
6 Examples 1 to 3 mushroom with abundant selenium milk tea stability record sheet of table
Claims (4)
1. a kind of preparation method of mushroom with abundant selenium milk tea, it is characterised in that：Include the following steps：
（1）Mushroom with abundant selenium liquid makes：It by mushroom with abundant selenium stem, volva impurity elimination, cleans up, drying milling, according to 5~10%
Mushroom with abundant selenium powder is placed in water by solid-liquid ratio carries out 10~20min of cooking, and brew temperatures are 90~100 DEG C, and it is flat to obtain selenium-rich for filtering
Mushroom liquid；The cooking carries out at twice, and brew time is for the first time 6~10min, is for the second time 4~8min, brew temperatures, the
Primary is 90~95 DEG C, and second is 100 DEG C；The μ g/g of the mass content of selenium in the mushroom with abundant selenium >=1.6；After the milling
Granularity is 100~200 mesh；
（2）Jujube-milk makes：It by cleaning up red dates, is placed in water and is cooked according to 2~5% solid-liquid ratio, cook temperature
Degree is 90~100 DEG C, and brew time is 25~35min, and filtering obtains jujube leaching liquor, is then added and is equivalent to jujube leaching liquor
The white sugar of quality 3~6%, stirring and dissolving, when being cooled to 45~55 DEG C, addition is equivalent to jujube leaching liquor quality 10~15%
Milk powder, stirring and dissolving obtain jujube-milk；
（3）Millet paste makes：Black tea is placed in water according to 2~5% solid-liquid ratio and is cooked, brew temperatures are 90~95 DEG C,
Brew time is 3~6min, and filtering obtains filtrate, and addition is equivalent to the beta-cyclodextrin of filtrate quality 0.3~0.5%, obtains millet paste；
（4）Allotment：According to mass fraction, by 20~30 parts of steps（1）Gained mushroom with abundant selenium liquid, 30~50 parts of steps（2）Gained
Jujube-milk and 35~45 parts of steps（3）Gained millet paste mixes, and adds 0.1~0.3 part of sucrose ester, 0.1~0.2 portion of seaweed
Sour sodium and 0.01~0.02 part of essence after stirring and dissolving, are heated to 55~65 DEG C, homogeneous >=2 time at 21~24Mpa obtain rich
Selenium oyster mushroom milk tea；
（5）Canned, sterilization, cooling：By step（4）Gained mushroom with abundant selenium milk tea is canned, sterilizes, cooling,.
2. the preparation method of mushroom with abundant selenium milk tea according to claim 1, it is characterised in that：Step（2）In, it is soaked in jujube
The feed powder of matching for being equivalent to its quality 2~5% is added in extract, it is described with the longan powder and/or matrimony vine that feed powder is granularity≤10 μm
Powder.
3. the preparation method of mushroom with abundant selenium milk tea according to claim 1 or claim 2, it is characterised in that：Step（4）In, the perfume (or spice)
Essence is vanillic aldehyde.
4. the preparation method of mushroom with abundant selenium milk tea according to claim 1 or claim 2, it is characterised in that：Step（5）In, it is described to kill
Bacterium is that 25~35min is kept the temperature 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 |
| CN1919020A (en) * | 2006-09-30 | 2007-02-28 | 宿彦军 | Fruit juice milky tea with abundant selenium |
| CN102499301A (en) * | 2011-12-29 | 2012-06-20 | 内蒙古伊利实业集团股份有限公司 | Instant ginger and date solid milky tea and production method |
| CN102885144A (en) * | 2012-10-30 | 2013-01-23 | 黄林东 | Red date milk tea and preparation method thereof |
| CN103976025A (en) * | 2014-05-22 | 2014-08-13 | 中国农业大学 | Red date health preservation milky tea and preparation method thereof |
| CN104170998A (en) * | 2014-08-13 | 2014-12-03 | 山东省农业科学院农产品研究所 | Mushroom flavored milky tea and manufacture method thereof |
-
2015
- 2015-02-16 CN CN201510082891.4A patent/CN104663900B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1899068A (en) * | 2006-07-14 | 2007-01-24 | 李为国 | Mushroom and jujube tea and its producing method |
| CN1919020A (en) * | 2006-09-30 | 2007-02-28 | 宿彦军 | Fruit juice milky tea with abundant selenium |
| CN102499301A (en) * | 2011-12-29 | 2012-06-20 | 内蒙古伊利实业集团股份有限公司 | Instant ginger and date solid milky tea and production method |
| CN102885144A (en) * | 2012-10-30 | 2013-01-23 | 黄林东 | Red date milk tea and preparation method thereof |
| CN103976025A (en) * | 2014-05-22 | 2014-08-13 | 中国农业大学 | Red date health preservation milky tea and preparation method thereof |
| CN104170998A (en) * | 2014-08-13 | 2014-12-03 | 山东省农业科学院农产品研究所 | Mushroom flavored milky tea and manufacture method thereof |
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