CN105029591A - 一种黑木耳保健饮料的制作方法 - Google Patents
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Abstract
本发明公开了一种黑木耳保健饮料的制作方法,属于食品加工领域。其特征在于:采用黑木耳→浸泡→分选、清洗→切分→浸提→过滤→滤渣→配料→细磨→调配→均质→脱气→装瓶→杀菌→冷却→成品为加工工艺流程。有益效果:本发明产品呈棕红色,口感酸甜适口,具有黑木耳的鲜美和山楂的酸甜风味,而且营养丰富,所含的植物胶质有较强的吸附力,可以清胃涤肠,具有补气活血、凉血滋润、养血驻颜之功效,还可预防血栓等病症,食用方便,营养保健。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种黑木耳保健饮料的制作方法。
背景技术
黑木耳,别名光木耳,真菌学分类属担子菌纲,木耳目,木耳科。色泽黑褐,质地柔软,味道鲜美,营养丰富,可素可荤,不但为中国菜肴大添风采,而且能养血驻颜,令人肌肤红润,容光焕发,并可防治缺铁性贫血等,具有很多药用功效,被现代营养学家盛赞为“素中之荤”。中医学认为它具有补气活血、凉血滋润的作用,能够消除血液里的热毒。黑木耳中的植物胶质有较强的吸附力,可将残留在人体消化系统内的杂质排出体外,起到清胃涤肠的作用。黑木耳对体内难以消化的谷壳、木渣、沙子、金属屑等具有溶解作用,对胆结石、肾结石等也有化解功能。黑木耳还能减少血液凝块,预防血栓病的发生。
木耳的烹制方法很多,可以作凉菜可以作热菜,用于加工成黑木耳保健饮料可实现对木耳原料的综合利用,可以直接食用,味道鲜美,贮藏时间长,提高其经济价值。
发明内容
本发明的目的是提供一种黑木耳保健饮料的制作方法,可以直接食用,味道鲜美,贮藏时间长。
本发明解决其技术问题所采取的技术方案是:
一种黑木耳保健饮料的制作方法,其特征在于:采用黑木耳→浸泡→分选、清洗→切分→浸提→过滤→滤渣→配料→细磨→调配→均质→脱气→装瓶→杀菌→冷却→成品为加工工艺流程,具体操作步骤为:
(1)选料、浸泡:选优质干黑木耳,浸泡1-2h,至黑木耳下沉、变软;
(2)预煮浸提:按黑木耳∶水=1∶10的比例预煮45分钟,再降温至65℃,浸提28分钟,用纱布过滤,取汁备用;
(3)打浆:将浸提后的黑木耳滤渣、山楂果肉加水打浆,过220目筛过滤,然后与浸提汁混合;
(4)配料:黑木耳汁中加入适量的红糖、柠檬酸、玫瑰酱、甘草粉、麦冬粉,调制PH为3-4;
(5)细磨:用胶体磨将料液磨至粒径3-5毫米;
(6)均质:采取高压均质法,使液粒径为1-3微米;
(7)杀菌:采用巴氏杀菌法,即108℃/15分钟;
(8)包装:将杀菌后的饮料趁热分装与干净的玻璃瓶中,封口,即为成品。
有益效果:本发明产品呈棕红色,口感酸甜适口,具有黑木耳的鲜美和山楂的酸甜风味,而且营养丰富,所含的植物胶质有较强的吸附力,可以清胃涤肠,具有补气活血、凉血滋润、养血驻颜之功效,还可预防血栓等病症,食用方便,营养保健。
具体实施方式
实施例1:
一种黑木耳保健饮料的制作方法,具体操作步骤为:
(1)选料、浸泡:选优质干黑木耳、银耳为原料,浸泡1-2h,至黑木耳下沉、变软;
(2)预煮浸提:按原料∶水=1∶16的比例预煮55分钟,再降温至78℃,浸提15分钟,用纱布过滤,取汁备用;
(3)打浆:将浸提后的原料滤渣和醋栗加水打浆,过180目筛过滤,然后与浸提汁混合;
(4)配料:黑木耳汁中加入适量的果糖、苹果酸、桂花酱、丁香粉、绞股蓝粉,调制PH为4.5;
(5)细磨:用胶体磨将料液磨至粒径8毫米;
(6)均质:采取高压均质法,使液粒径为0.8微米;
(7)杀菌:采用巴氏杀菌法,即121℃/3分钟;
(8)包装:将杀菌后的饮料趁热分装与干净的玻璃瓶中,封口,即为成品。
实施例2:
一种黑木耳保健饮料的制作方法,具体操作步骤为:
(1)选料、浸泡:选优质干黑木耳,浸泡6h,至黑木耳下沉、变软;
(2)预煮浸提:按黑木耳∶水=1∶25的比例预煮60分钟,再降温至85℃,浸提12分钟,用纱布过滤,取汁备用;
(3)打浆:将浸提后的黑木耳滤渣、红橘皮加水打浆,过120目筛过滤,然后与浸提汁混合;
(4)配料:黑木耳汁中加入适量的甜菊糖浆、土枸杞粉、薄荷粉、天门冬粉、何首乌粉,调制PH为3.5;
(5)细磨:用胶体磨将料液磨至粒径2毫米;
(6)均质:采取高压均质法,使液粒径为5微米;
(7)杀菌:采用巴氏杀菌法,即112℃/20分钟;
(8)包装:将杀菌后的饮料趁热分装与干净的玻璃瓶中,封口,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)
1.一种黑木耳保健饮料的制作方法,其特征在于:采用黑木耳→浸泡→分选、清洗→切分→浸提→过滤→滤渣→配料→细磨→调配→均质→脱气→装瓶→杀菌→冷却→成品为加工工艺流程,具体操作步骤为:
(1)选料、浸泡:选优质干黑木耳,浸泡1-2h,至黑木耳下沉、变软;
(2)预煮浸提:按黑木耳∶水=1∶10的比例预煮45分钟,再降温至65℃,浸提28分钟,用纱布过滤,取汁备用;
(3)打浆:将浸提后的黑木耳滤渣、山楂果肉加水打浆,过220目筛过滤,然后与浸提汁混合;
(4)配料:黑木耳汁中加入适量的红糖、柠檬酸、玫瑰酱、甘草粉、麦冬粉,调制PH为3-4;
(5)细磨:用胶体磨将料液磨至粒径3-5毫米;
(6)均质:采取高压均质法,使液粒径为1-3微米;
(7)杀菌:采用巴氏杀菌法,即108℃/15分钟;
(8)包装:将杀菌后的饮料趁热分装与干净的玻璃瓶中,封口,即为成品。
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Cited By (7)
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CN105285599A (zh) * | 2015-11-26 | 2016-02-03 | 陈伟 | 一种枸杞香菇复合饮料的制作方法 |
CN105614586A (zh) * | 2015-12-30 | 2016-06-01 | 王坤 | 一种黑木耳饮品加工方法 |
CN105831536A (zh) * | 2016-04-06 | 2016-08-10 | 百色三宝生物技术有限公司 | 一种富硒石斛云耳复合营养饮品的生产方法 |
CN105876579A (zh) * | 2016-05-03 | 2016-08-24 | 百色三宝生物技术有限公司 | 富硒云耳植物饮品及其制备方法 |
CN106173733A (zh) * | 2016-07-12 | 2016-12-07 | 徐翠然 | 一种黑木耳养生保健饮料及其制备方法 |
CN109090296A (zh) * | 2017-10-20 | 2018-12-28 | 延边大学 | 一种酶解黑木耳保健饮料及其制备方法 |
CN115606723A (zh) * | 2021-12-14 | 2023-01-17 | 上海大山合菌物科技股份有限公司 | 木耳饮及其制备方法 |
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Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
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CN105285599A (zh) * | 2015-11-26 | 2016-02-03 | 陈伟 | 一种枸杞香菇复合饮料的制作方法 |
CN105614586A (zh) * | 2015-12-30 | 2016-06-01 | 王坤 | 一种黑木耳饮品加工方法 |
CN105831536A (zh) * | 2016-04-06 | 2016-08-10 | 百色三宝生物技术有限公司 | 一种富硒石斛云耳复合营养饮品的生产方法 |
CN105876579A (zh) * | 2016-05-03 | 2016-08-24 | 百色三宝生物技术有限公司 | 富硒云耳植物饮品及其制备方法 |
CN105876579B (zh) * | 2016-05-03 | 2019-04-26 | 百色三宝生物技术有限公司 | 富硒云耳植物饮品及其制备方法 |
CN106173733A (zh) * | 2016-07-12 | 2016-12-07 | 徐翠然 | 一种黑木耳养生保健饮料及其制备方法 |
CN109090296A (zh) * | 2017-10-20 | 2018-12-28 | 延边大学 | 一种酶解黑木耳保健饮料及其制备方法 |
CN115606723A (zh) * | 2021-12-14 | 2023-01-17 | 上海大山合菌物科技股份有限公司 | 木耳饮及其制备方法 |
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