CN104983017A - 一种金针菇益智饮料及其制备方法 - Google Patents
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Abstract
本发明公开了一种金针菇益智饮料及其制备方法,其由以下原料制成:金针菇、南瓜子仁、胡桃仁、兰香子、枣花蜜、干木耳、蛋清液、芙蓉花、红木子、枸杞子、百合、丹参、板栗叶、夜交藤、花生叶、红薯、樱桃、可拉果、黄花菜、核桃油、营养添加剂。本发明制得的金针菇益智饮料,口感香浓,甘甜润口,以金针菇为主原料,配伍多种坚果、果蔬成分,营养丰富均衡,能够有效地补充大脑所需的营养成分,健脑益智,同时添加多种中药有益成分,具有安神明目、补养心脾、除风补脑等功效,适合用脑过度、头痛、失眠、神经衰弱需要补脑的人群。
Description
技术领域
本发明涉及一种金针菇益智饮料及其制备方法,属于食品加工技术领域。
背景技术
金针菇又叫朴菇、冬菇、杨菌等,它富含大量的蛋白质、脂肪、矿物质及多种维生素和氨基酸等,尤其是赖氨酸和精氨酸含量极为丰富,这两种氨基酸都有利于智力发育和幼儿生长。常食金针菇还有抑制肿瘤,预防高血压及治疗肝病、胃病的效果。金针菇以其菌盖滑嫩、柄脆、营养丰富、味美适口而著称于世,特别是凉拌菜和火锅的上好食材,其营养丰富,清香扑鼻而且味道鲜美,深受大众的喜爱。
但是新鲜金针菇的生产具有季节性,采收期短,难以存放,储藏和运输,保鲜时间短,目前多为简单的干制或高浓度盐浸渍工艺加工而成,口味及营养单一,为了丰富金针菇的食用范围,开阔金针菇市场,加工成即食的食品、饮料,食用方便卫生兼具保健功效,充分利用金针菇的营养价值,满足人们对食品的营养保健需求。
发明内容
本发明的目的在于提供一种金针菇益智饮料及其制备方法,迎合更多消费者的需要。
为实现上述目的,本发明采用的技术方案如下:
一种金针菇益智饮料,由下述重量份的原料制成:
金针菇40-60、南瓜子仁10-12、胡桃仁14-16、兰香子3-5、枣花蜜10-20、干木耳8-10、蛋清液4-6、芙蓉花2-4、红木子1-2、枸杞子1-2、百合2-3、丹参2-3、板栗叶2-3、夜交藤1-2、花生叶2-3、红薯16-18、樱桃20-30、可拉果3-5、黄花菜8-10、核桃油2-4、营养添加剂6-10;
所述的营养添加剂由下述重量份的原料制成:海洋鱼胶低聚肽粉2-4、螺旋藻10-12、酵母提取物1-2、骨胶原蛋白2-3、诺丽果14-16、驴奶粉12-15、雪脂莲蜜8-10、菊粉3-5、黑蒜汁30-40、松露冻干粉4-5、乌梅肉8-10、墨米30-40、牡丹籽油2-3;
所述的营养添加剂的的制备方法为:(1)、将诺丽果除杂洗净,放入含有5-8%食盐的水中浸泡20-40分钟,捞出与洗净螺旋藻放入打浆机中,加入3-5倍水打制成浆,在60-80℃下焖制30-40分钟,灭菌冷却后,在28-32℃下静置发酵至可溶性固形物含量为8-12%,离心过滤去渣,得发酵汁;(2)、将乌梅肉放入米醋中浸泡10-15分钟,捞出沥干,放入黑蒜汁中焖煮至沸,加入松露冻干粉,文火焖煮至熟烂,打制成浆,得浆汁;(3)、将墨米拣杂洗净,与牡丹籽油搅拌均匀,入笼焖蒸20-30分钟,与2-4倍水磨制成浆,压滤去渣,滤汁与浆汁、发酵汁及其他剩余原料混合均匀,在80-85℃下保温20-40分钟,均质、灭菌,即得。
所述的金针菇益智饮料的制备方法,包括以下步骤:
(1)、将南瓜子仁、胡桃仁、兰香子拣杂洗净,加入核桃仁油搅拌均匀,文火翻炒干香,研磨成粉,加5-6倍水熬制40-50分钟,过滤去渣,得籽仁浆;
(2)、将芙蓉花、红木子、枸杞子、百合、丹参、板栗叶、夜交藤、花生叶粉碎至10-20目,加6-8倍水煎煮1-2小时,过滤去渣,滤液超滤,得精制液;
(3)、将红薯去皮洗净,樱桃去蒂去核,与洗净除杂可拉果、黄花菜混合破碎,隔水焖炖至羹状,冷却至55-60℃,加入枣花蜜搅拌至稠滑状,冻干研磨成粉,蜂蜜冻干粉;
(4)、将干木耳洗净泡发,与去根及老化部分的干净金针菇一并破碎,加入2-3倍水打制成浆,与蜂蜜冻干粉、精制液、籽仁浆及其他剩余原料混合均匀,在72-80℃下焖炖1-2小时,液渣分离,滤渣再次胶磨成浆,压滤去渣,合并滤液,大火煮沸,经均质、灭菌、灌装,即可。
本发明的有益效果:
本发明制得的金针菇益智饮料,口感香浓,甘甜润口,以金针菇为主原料,配伍多种坚果、果蔬成分,营养丰富均衡,能够有效地补充大脑所需的营养成分,健脑益智,同时添加多种中药有益成分,具有安神明目、补养心脾、除风补脑等功效,适合用脑过度、头痛、失眠、神经衰弱需要补脑的人群。
具体实施方式
一种金针菇益智饮料,下述重量(斤)的原料制成:
金针菇60、南瓜子仁12、胡桃仁16、兰香子5、枣花蜜20、干木耳10、蛋清液6、芙蓉花4、红木子2、枸杞子2、百合3、丹参3、板栗叶3、夜交藤2、花生叶3、红薯18、樱桃30、可拉果5、黄花菜10、核桃油4、营养添加剂10;
所述的营养添加剂由下述重量(斤)的原料制成:海洋鱼胶低聚肽粉4、螺旋藻12、酵母提取物2、骨胶原蛋白3、诺丽果16、驴奶粉15、雪脂莲蜜10、菊粉5、黑蒜汁40、松露冻干粉5、乌梅肉10、墨米40、牡丹籽油3;
所述的营养添加剂的的制备方法为:(1)、将诺丽果除杂洗净,放入含有8%食盐的水中浸泡40分钟,捞出与洗净螺旋藻放入打浆机中,加入5倍水打制成浆,在80℃下焖制40分钟,灭菌冷却后,在32℃下静置发酵至可溶性固形物含量为12%,离心过滤去渣,得发酵汁;(2)、将乌梅肉放入米醋中浸泡15分钟,捞出沥干,放入黑蒜汁中焖煮至沸,加入松露冻干粉,文火焖煮至熟烂,打制成浆,得浆汁;(3)、将墨米拣杂洗净,与牡丹籽油搅拌均匀,入笼焖蒸20分钟,与3倍水磨制成浆,压滤去渣,滤汁与浆汁、发酵汁及其他剩余原料混合均匀,在85℃下保温40分钟,均质、灭菌,即得。
所述的金针菇益智饮料的制备方法,包括以下步骤:
(1)、将南瓜子仁、胡桃仁、兰香子拣杂洗净,加入核桃仁油搅拌均匀,文火翻炒干香,研磨成粉,加6倍水熬制50分钟,过滤去渣,得籽仁浆;
(2)、将芙蓉花、红木子、枸杞子、百合、丹参、板栗叶、夜交藤、花生叶粉碎至20目,加8倍水煎煮2小时,过滤去渣,滤液超滤,得精制液;
(3)、将红薯去皮洗净,樱桃去蒂去核,与洗净除杂可拉果、黄花菜混合破碎,隔水焖炖至羹状,冷却至60℃,加入枣花蜜搅拌至稠滑状,冻干研磨成粉,蜂蜜冻干粉;
(4)、将干木耳洗净泡发,与去根及老化部分的干净金针菇一并破碎,加入3倍水打制成浆,与蜂蜜冻干粉、精制液、籽仁浆及其他剩余原料混合均匀,在80℃下焖炖2小时,液渣分离,滤渣再次胶磨成浆,压滤去渣,合并滤液,大火煮沸,经均质、灭菌、灌装,即可。
Claims (2)
1.一种金针菇益智饮料,其特征在于是由下述重量份的原料制成:
金针菇40-60、南瓜子仁10-12、胡桃仁14-16、兰香子3-5、枣花蜜10-20、干木耳8-10、蛋清液4-6、芙蓉花2-4、红木子1-2、枸杞子1-2、百合2-3、丹参2-3、板栗叶2-3、夜交藤1-2、花生叶2-3、红薯16-18、樱桃20-30、可拉果3-5、黄花菜8-10、核桃油2-4、营养添加剂6-10;
所述的营养添加剂由下述重量份的原料制成:海洋鱼胶低聚肽粉2-4、螺旋藻10-12、酵母提取物1-2、骨胶原蛋白2-3、诺丽果14-16、驴奶粉12-15、雪脂莲蜜8-10、菊粉3-5、黑蒜汁30-40、松露冻干粉4-5、乌梅肉8-10、墨米30-40、牡丹籽油2-3;
所述的营养添加剂的的制备方法为:(1)、将诺丽果除杂洗净,放入含有5-8%食盐的水中浸泡20-40分钟,捞出与洗净螺旋藻放入打浆机中,加入3-5倍水打制成浆,在60-80℃下焖制30-40分钟,灭菌冷却后,在28-32℃下静置发酵至可溶性固形物含量为8-12%,离心过滤去渣,得发酵汁;(2)、将乌梅肉放入米醋中浸泡10-15分钟,捞出沥干,放入黑蒜汁中焖煮至沸,加入松露冻干粉,文火焖煮至熟烂,打制成浆,得浆汁;(3)、将墨米拣杂洗净,与牡丹籽油搅拌均匀,入笼焖蒸20-30分钟,与2-4倍水磨制成浆,压滤去渣,滤汁与浆汁、发酵汁及其他剩余原料混合均匀,在80-85℃下保温20-40分钟,均质、灭菌,即得。
2.一种如权利要求1所述的金针菇益智饮料的制备方法,其特征在于包括以下步骤:
(1)、将南瓜子仁、胡桃仁、兰香子拣杂洗净,加入核桃仁油搅拌均匀,文火翻炒干香,研磨成粉,加5-6倍水熬制40-50分钟,过滤去渣,得籽仁浆;
(2)、将芙蓉花、红木子、枸杞子、百合、丹参、板栗叶、夜交藤、花生叶粉碎至10-20目,加6-8倍水煎煮1-2小时,过滤去渣,滤液超滤,得精制液;
(3)、将红薯去皮洗净,樱桃去蒂去核,与洗净除杂可拉果、黄花菜混合破碎,隔水焖炖至羹状,冷却至55-60℃,加入枣花蜜搅拌至稠滑状,冻干研磨成粉,蜂蜜冻干粉;
(4)、将干木耳洗净泡发,与去根及老化部分的干净金针菇一并破碎,加入2-3倍水打制成浆,与蜂蜜冻干粉、精制液、籽仁浆及其他剩余原料混合均匀,在72-80℃下焖炖1-2小时,液渣分离,滤渣再次胶磨成浆,压滤去渣,合并滤液,大火煮沸,经均质、灭菌、灌装,即可。
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