CN105029589A - 一种果味香菇碳酸饮料的加工方法 - Google Patents
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Classifications
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种果味香菇碳酸饮料的加工方法，属于饮料加工领域。其特征在于：采用选料→提取→过滤→调配→装瓶→成品加工工艺流程。有益效果：本发明产品汁液清澈，甜酸适口，具有香菇特有的鲜美风味，热量低，本产品不仅营养丰富，易于消化，还可提高人体免疫力，具有延缓衰老、降压降脂、防癌抗癌的功效。食用方便，老少皆宜。
Description
技术领域
本发明涉及一种饮料的加工方法，尤其是涉及一种果味香菇碳酸饮料的加工方法。
背景技术
香菇，又名冬菇、香蕈、北菇、厚菇、薄菇、椎茸，是一种食用真菌。菌肉白色，稍厚，细密，具香味。幼时边缘内卷，有白色的绒毛，随着生长而消失。菌盖下面有菌幕，后破裂，形成不完整的菌环。老熟后盖缘反卷，开裂。菌褶白色，密，弯生，不等长。菌柄常偏生，白色，弯曲，菌环以下有纤毛状鳞片，纤维质，内部实心。孢子光滑，无色，椭圆形至卵圆形，用孢子生殖。
香菇的作用：1.提高机体免疫功能：香菇多糖可促进淋巴细胞的产生，并提高淋巴细胞的杀伤活性；2.延缓衰老：香菇的水提取物对过氧化氢有清除作用，对人体内的过氧化氢有一定的消除作用；3.防癌抗癌：香菇菌盖部分含有双链结构的核糖核酸，进入人体后，会产生具有抗癌作用的干扰素；4.降血压、降血脂、降胆固醇：香菇中含有嘌呤、胆碱、酪氨酸、氧化酶以及某些核酸物质，能起到降血压、降胆固醇、降血脂的作用，又可预防动脉硬化、肝硬化等疾病。
新鲜的香菇不易贮藏，且营养价值极高，用于加工成果味香菇碳酸饮料可实现对原料的综合利用，食用方便，且便于储存，提高其营养价值及经济价值。
发明内容
本发明的目的是解决香菇不易储藏的问题，提供一种果味香菇碳酸饮料的加工方法。
本发明解决其技术问题所采取的技术方案是：
一种果味香菇碳酸饮料的加工方法，其特征在于：采用选料→提取→过滤→调配→装瓶→成品加工工艺流程，具体操作步骤为：
（1）选料：选用无病虫害的香菇，去除污染、腐败物，洗净备用；
（2）提取：将黄芪、何首乌和香菇放入提取容器中，加入8倍的清水，并将其压住，在100℃下保持18分钟，提取两次，将两次提取的汁液合并，待用；
（3）调配：将果糖用开水溶解，待温度降至45℃时，加入15%番荔枝汁、5%蜂蜜、3%牡丹皮粉、0.5%麦芽香精，冷却，过滤；再加入溶解好的碳酸、柠檬酸、阿斯巴甜，加水定容；
（4）包装：将调配好的饮料分装于干净的瓶中，密封，即为成品。
有益效果：本发明产品汁液清澈，甜酸适口，具有香菇特有的鲜美风味，热量低，本产品不仅营养丰富，易于消化，还可提高人体免疫力，具有延缓衰老、降压降脂、防癌抗癌的功效。食用方便，老少皆宜。
具体实施方式
实施例1：
一种果味香菇碳酸饮料的加工方法，具体操作步骤为：
（1）选料：选用无病虫害的灵芝和香菇，去除污染、腐败物，洗净备用；
（2）提取：将灵芝、香菇放入提取容器中，加入5倍的清水，并压住将灵芝、香菇，在75℃下保持15分钟，提取两次，将两次提取的菌汁合并，待用；
（3）调配：将蔗糖用开水溶解，待温度降至85℃时，加入10%海红子汁、2%蜂蜜、1%丁香、0.5%人参提取液，冷却，过滤；再加入溶解好的乳酸、碳酸、蔗糖、甜宝、浓缩苹果汁，加水定容；
（4）包装：将调配好的饮料分装于干净的瓶中，密封，即为成品。
实施例2：
一种果味香菇碳酸饮料的加工方法，具体操作步骤为：
（1）选料：选用无病虫害的何首乌、地黄、知母和香菇，去除污染、腐败物，洗净备用；
（2）提取：将原料放入提取容器中，加入8倍的清水，并压住原料，在70℃下保持25分钟，提取两次，将两次提取的菌汁合并，待用；
（3）调配：将果糖用开水溶解，待温度降至80℃时，加入8%蜜桃汁、3%蜂蜜、1%饴糖、2%薄荷粉，冷却，过滤；再加入溶解好的柠檬酸、碳酸、果糖、甜蜜素、林檎浓缩汁，加水定容；
（4）包装：将调配好的饮料分装于干净的瓶中，密封，即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种果味香菇碳酸饮料的加工方法，其特征在于：采用选料→提取→过滤→调配→装瓶→成品加工工艺流程，具体操作步骤为：
（1）选料：选用无病虫害的香菇，去除污染、腐败物，洗净备用；
（2）提取：将黄芪、何首乌和香菇放入提取容器中，加入8倍的清水，并将其压住，在100℃下保持18分钟，提取两次，将两次提取的汁液合并，待用；
（3）调配：将果糖用开水溶解，待温度降至45℃时，加入15%番荔枝汁、5%蜂蜜、3%牡丹皮粉、0.5%麦芽香精，冷却，过滤；再加入溶解好的碳酸、柠檬酸、阿斯巴甜，加水定容；
（4）包装：将调配好的饮料分装于干净的瓶中，密封，即为成品。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285639A (zh) * | 2015-11-26 | 2016-02-03 | 陈伟 | 一种金耳香菇碳酸保健饮料的制备方法 |
| CN106071596A (zh) * | 2016-06-30 | 2016-11-09 | 高广军 | 一种金果榄碳酸饮料的加工方法 |
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| CN1244359A (zh) * | 1998-08-10 | 2000-02-16 | 宋睿 | 一种碳酸饮料 |
| CN101061884A (zh) * | 2006-04-27 | 2007-10-31 | 赵保云 | 一种菇类保健汽水 |
| CN103932341A (zh) * | 2014-04-24 | 2014-07-23 | 上海慈瑞医药科技有限公司 | 一种含香菇提取液的苏打饮料及其制备方法 |
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- 2015-08-10 CN CN201510483853.XA patent/CN105029589A/zh active Pending
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| CN1150002A (zh) * | 1996-09-18 | 1997-05-21 | 邓勇 | 一种杜仲可乐及其制备方法 |
| CN1244359A (zh) * | 1998-08-10 | 2000-02-16 | 宋睿 | 一种碳酸饮料 |
| CN101061884A (zh) * | 2006-04-27 | 2007-10-31 | 赵保云 | 一种菇类保健汽水 |
| CN103932341A (zh) * | 2014-04-24 | 2014-07-23 | 上海慈瑞医药科技有限公司 | 一种含香菇提取液的苏打饮料及其制备方法 |
Non-Patent Citations (1)
| Title |
|---|
| 张智，等: "《食用菌栽培与加工技术》", 31 December 2011, 中国林业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285639A (zh) * | 2015-11-26 | 2016-02-03 | 陈伟 | 一种金耳香菇碳酸保健饮料的制备方法 |
| CN106071596A (zh) * | 2016-06-30 | 2016-11-09 | 高广军 | 一种金果榄碳酸饮料的加工方法 |
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