CN105146622A - 一种猴头菇牛蒡碳酸饮料的加工方法 - Google Patents
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Abstract
本发明公开了一种猴头菇牛蒡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：本发明产品汁液成乳黄色，汁液清澈，甜酸适口，具有猴头菇特有的鲜美风味，热量低，富含人体必需的多种氨基酸，本产品不仅营养丰富，而且含有丰富的维生素和无机盐，可促进肠胃消化、增强人体免疫功能，还具有补益脾胃、舒缓神经衰弱的功效。
Description
技术领域
本发明涉及一种饮料的加工方法，尤其是涉及一种猴头菇牛蒡碳酸饮料的加工方法。
背景技术
猴头菇，是中国传统的名贵菜肴，肉嫩、味香、鲜美可口，是四大名菜（猴头、熊掌、海参、鱼翅）之一。有“山珍猴头、海味燕窝”之称。这种齿菌科的菌类，菌伞表面长有毛茸状肉刺，长约1～3厘米，它的子实体圆而厚，新鲜时白色，干后由浅黄至浅褐色，基部狭窄或略有短柄，上部膨大，直径3.5～10厘米，远远望去似金丝猴头，故称“猴头菇”，又像刺猬，故又有“刺猬菌”之称。猴头菇是鲜美无比的山珍，菌肉鲜嫩，香醇可口，具有“素中荤”之称。
中医认为，猴头菇性平味甘，有利五脏、助消化、滋补身体等功效。科学临床实验表明，猴头菇可治疗消化不良、胃溃疡、胃窦炎、胃痛、胃胀及神经衰弱等疾病。猴头菌的营养成分很高，每一百克含蛋白质26.3克，是香菇的二倍。它含有氨基酸多达17种，其中人体所需的占8种。每一百克猴头含脂肪4.2克，是名副其实的高蛋白、低脂肪食品，还富含各种维生素和无机盐。猴头菇具有增进食欲、增强胃粘膜屏障机能、提高淋巴细胞转化率、提升白细胞等作用，故可以提高人体的免疫能力。猴头菇还是很好的滋补食品，对神经衰弱、消化道溃疡有良好的疗效。近年来，在抗癌药物筛选中，发现其对皮肤、肌肉癌肿有明显作用。所以常吃猴头菇，无病可以增强抗病能力，有病可以其治疗疾病的作用。
新鲜的猴头菇不易贮藏，且营养价值极高，用于加工成猴头菇牛蒡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猴头菇不易储藏的问题，提供一种猴头菇牛蒡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：
一种猴头菇牛蒡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：选用无病虫害的牛蒡和猴头菇，去除污染、腐败物，洗净备用；
（2）提取：将牛蒡、猴头菇放入提取容器中，加入2倍的清水，并压住将牛蒡、猴头菇，在100℃下保持6分钟，提取两次，将两次提取的菌汁合并，待用；
（3）调配：将蛋白糖用开水溶解，待温度降至75℃时，加入5%蜂蜜、2%甘草、1%牡丹皮粉，冷却，过滤；再加入溶解好的柠檬酸、碳酸、蛋白糖、甜蜜素、番木瓜浓缩汁，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。
有益效果：本发明产品汁液成乳黄色，汁液清澈，甜酸适口，具有猴头菇特有的鲜美风味，热量低，富含人体必需的多种氨基酸，本产品不仅营养丰富，而且含有丰富的维生素和无机盐，可促进肠胃消化、增强人体免疫功能，还具有补益脾胃、舒缓神经衰弱的功效。
具体实施方式
实施例1：
一种猴头菇牛蒡碳酸饮料的加工方法，具体操作步骤为：
（1）选料：选用无病虫害的牛蒡和猴头菇，去除污染、腐败物，洗净备用；
（2）提取：将牛蒡、猴头菇放入提取容器中，加入5倍的清水，并压住将牛蒡、猴头菇，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：
一种猴头菇牛蒡碳酸饮料的加工方法，具体操作步骤为：
（1）选料：选用无病虫害的牛蒡、地黄、知母和猴头菇，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)
1.一种猴头菇牛蒡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：选用无病虫害的牛蒡和猴头菇，去除污染、腐败物，洗净备用；
（2）提取：将牛蒡、猴头菇放入提取容器中，加入2倍的清水，并压住将牛蒡、猴头菇，在100℃下保持6分钟，提取两次，将两次提取的菌汁合并，待用；
（3）调配：将蛋白糖用开水溶解，待温度降至75℃时，加入5%蜂蜜、2%甘草、1%牡丹皮粉，冷却，过滤；再加入溶解好的柠檬酸、碳酸、蛋白糖、甜蜜素、番木瓜浓缩汁，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。
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| CN105995967A (zh) * | 2016-06-30 | 2016-10-12 | 余林岚 | 一种猴头菇保健精粉的制作方法 |
| 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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| CN108936496A (zh) * | 2018-07-02 | 2018-12-07 | 神农架林区蜜蜂天堂食品有限公司 | 猴菇蜂蜜的制作方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105995967A (zh) * | 2016-06-30 | 2016-10-12 | 余林岚 | 一种猴头菇保健精粉的制作方法 |
| 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 |
| CN107788297A (zh) * | 2017-10-30 | 2018-03-13 | 南京康之春生物科技有限公司 | 一种猴头菇饮料及其生产工艺 |
| CN108936496A (zh) * | 2018-07-02 | 2018-12-07 | 神农架林区蜜蜂天堂食品有限公司 | 猴菇蜂蜜的制作方法 |
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