CN105146638A - 一种杏鲍菇复合饮料的制作方法 - 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
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- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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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
- A23L2/52—Adding ingredients
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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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/76—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by removal of gases
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种杏鲍菇复合饮料的制作方法，属于饮料加工领域。其特征在于：采用①菇柄→选料、清洗→预煮→打浆→粗滤→制得原液A；②枸杞子→去杂浸泡→破碎→水提取→粗滤→制得原液B；③胡萝卜→水洗、去皮→软化→打浆取汁→粗滤→制得原液C；④原液A、原液B、原液C混合调配→脱气均质→灌装→密封→杀菌→成品的加工工艺流程。有益效果：本发明产品色泽金黄，汁液均匀，清澈透明，口感清爽滑润，酸甜适口，具有杏鲍菇、土枸杞、胡萝卜所特有的复合风味，风味独特；本产品不仅营养丰富，易于消化，还富含蛋白质及其他营养物质，有利于改善人体新陈代谢，增强体质，还具有滋阴补气、延缓衰老、祛脂降压的功效；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，尤其是涉及一种杏鲍菇复合饮料的制作方法。
背景技术
杏鲍菇，又名刺芹侧耳，是近年来开发栽培成功的集食用、药用、食疗于一体的珍稀食用菌新品种。杏鲍菇菌肉肥厚，质地脆嫩，特别是菌柄组织致密、结实、乳白，可全部食用，且菌柄比菌盖更脆滑、爽口，被称为“平菇王”、“干贝菇”，适合保鲜、加工，深得人们的喜爱。杏鲍菇营养丰富，富含蛋白质、碳水化合物、维生素及钙、镁、铜、锌等矿物质，可以提高人体免疫功能，对人体具有抗癌、降血脂、润肠胃以及美容等作用，是一种营养保健价值极高的食用菌。经相关科学验证，杏鲍菇具有以下作用：1、祛脂降压：能软化和保护血管，有降低人体中血脂和胆固醇的作用；2、提高免疫力：蛋白质是维持免疫机能最重要的营养素，为构成白血球和抗体的主要成份；3、消食：有助于胃酸的分泌和食物的消化，适宜用于治疗饮食积滞症。
杏鲍菇的生长周期短，且不易贮藏，用于加工成杏鲍菇复合饮料可实现对木瓜、橄榄原料的综合利用，提高其经济价值。
发明内容
本发明的目的是提供一种杏鲍菇复合饮料的制作方法，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：
一种杏鲍菇复合饮料的制作方法，其特征在于：采用①菇柄→选料、清洗→预煮→打浆→粗滤→制得原液A；②枸杞子→去杂浸泡→破碎→水提取→粗滤→制得原液B；③胡萝卜→水洗、去皮→软化→打浆取汁→粗滤→制得原液C；④原液A、原液B、原液C混合调配→脱气均质→灌装→密封→杀菌→成品的加工工艺流程，具体操作步骤为：
（1）原液A的提取：选新鲜、无病虫的杏鲍菇菇柄，去柄基部，于流水中清洗至污物、无泥沙；捞出沥干后投入85-95℃热水中预煮，至熟且无白心为宜，再投入干净冷却水中迅速冷却至30℃；冷却后的菇柄，加入等量的水、少许蜂蜜、柠檬酸，用打浆机打浆，并过80目筛，得原液A；
（2）原液B的提取：选粒大、色红、肉厚的新鲜土枸杞，去杂后置于6倍量的清水中浸泡12小时，沥干后放入粉碎机中破碎，再加4倍量水煮沸，于108℃提取45分钟，过120目筛，得原液B；
（3）原液C的提取：选新鲜、果肉橙红色的胡萝卜，于流动水中清洗，置于1％碳酸氢钠碱液中，加热至沸3-5分钟，以清水冲洗去皮；将去皮后的胡萝卜放入100℃的清水中预煮20分钟，预煮时加入胡萝卜重0.2％的苹果酸、0.1％的维生素C、2%蜂蜜，调节pH为3-3.5，软化后的胡萝卜加2倍的水，于打浆机中打浆，过120目筛得原液C；
（4）调配：取40％原液A、10％原液B、15％原液C、阿胶5％、麦芽糖18％、12%果葡糖浆、3%天麻提取液、0.5％柠檬酸、0.1％稳定剂CMC-Na，进行混合调配；
（5）脱气均质：调配好的汁液放于55-60℃、0.12兆帕下进行脱气均质；
（6）灌装、杀菌：均质后的饮料立即分装于耐高温、高压及无毒的食品专用塑料袋中，每袋230毫克，密封，并于108℃下灭菌20分钟，反压冷却，即为成品。
有益效果：本发明产品色泽金黄，汁液均匀，清澈透明，口感清爽滑润，酸甜适口，具有杏鲍菇、土枸杞、胡萝卜所特有的复合风味，风味独特；本产品不仅营养丰富，易于消化，还富含蛋白质及其他营养物质，有利于改善人体新陈代谢，增强体质，还具有滋阴补气、延缓衰老、祛脂降压的功效；食用方便，老少皆宜。
具体实施方式
实施例1：
一种杏鲍菇复合饮料的制作方法，具体操作步骤为：
（1）原液A的提取：选新鲜、无病虫的杏鲍菇、鸡腿菇及香菇菇柄，去柄基部，于流水中清洗至污物、无泥沙；捞出沥干后投入102℃热水中预煮，至熟且无白心为宜，再投入干净冷却水中迅速冷却至45℃；冷却后的菇柄，加入等量的水、少许麦芽糊精、食盐，用打浆机打浆，并过100目筛，得原液A；
（2）原液B的提取：选粒大、色红、肉厚的新鲜土枸杞、山楂，去杂后置于8倍量的清水中浸泡10小时，沥干后放入打浆机中破碎，再加6倍量水煮沸，于112℃提取30分钟，过100目筛，得原液B；
（3）原液C的提取：选新鲜成熟的胡萝卜、番茄，于流动水中清洗，置于3％碳酸氢钠碱液中，加热至沸10分钟，以清水冲洗去皮；将去皮后的原料放入108℃的清水中预煮15分钟，预煮时加入胡萝卜重0.1％的柠檬酸、0.3％的苹果酸、8%醋栗汁、5%阿胶，调节pH为2，软化后的胡萝卜加1倍的水，于打浆机中打浆，过100目筛得原液C；
（4）调配：取35％原液A、15％原液B、20％原液C、胶原蛋白3％、蔗糖22％、10%淀粉糖浆、6%绿茶浸提液、0.2％柠檬酸、0.5％稳定剂CMC-Na，进行混合调配；
（5）脱气均质：调配好的汁液放于78℃、0.06兆帕下进行脱气均质；
（6）灌装、杀菌：均质后的饮料立即分装于耐高温、高压及无毒的食品专用塑料袋中，每袋300毫克，密封，并于121℃下灭菌8-10分钟，反压冷却，即为成品。
实施例2：
一种杏鲍菇复合饮料的制作方法，具体操作步骤为：
（1）原液A的提取：选新鲜、无病虫的杏鲍菇、花菇、金针菇菇柄，去柄基部，于流水中清洗至污物、无泥沙；捞出沥干后投入100℃热水中预煮，至熟且无白心为宜，再投入干净冷却水中迅速冷却至50℃；冷却后的菇柄，加入等量的水、少许蜂蜜、柠檬酸，用打浆机打浆，并过160目筛，得原液A；
（2）原液B的提取：选优质无霉变的银耳、金耳，去杂后置于8倍量的清水中浸泡20小时，沥干后放入粉碎机中破碎，再加6倍量水煮沸，于120℃提取30分钟，过160目筛，得原液B；
（3）原液C的提取：选新鲜、组织脆嫩的山药、紫薯，于流动水中清洗，置于0.8％碳酸氢钠碱液中，加热至沸10分钟，以清水冲洗去皮；将去皮后的原料放入108℃的清水中预煮30分钟，预煮时加入原料重0.1％的苹果酸、0.3％的米醋、1%麦芽酚，调节pH为4，软化后的原料加4倍的水，于打浆机中打浆，过160目筛得原液C；
（4）调配：取50％原液A、8％原液B、25％原液C、3％桂花粉、28％木糖醇、12%饴糖、5%番茄浓缩汁、0.3％柠檬酸、0.1％稳定剂CMC-Na，进行混合调配；
（5）脱气均质：调配好的汁液放于85℃、0.045兆帕下进行脱气均质；
（6）灌装、杀菌：均质后的饮料立即分装于耐高温、高压及无毒的食品专用塑料袋中，每袋280毫克，密封，并于112℃下灭菌10分钟，反压冷却，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)
1.一种杏鲍菇复合饮料的制作方法，其特征在于：采用①菇柄→选料、清洗→预煮→打浆→粗滤→制得原液A；②枸杞子→去杂浸泡→破碎→水提取→粗滤→制得原液B；③胡萝卜→水洗、去皮→软化→打浆取汁→粗滤→制得原液C；④原液A、原液B、原液C混合调配→脱气均质→灌装→密封→杀菌→成品的加工工艺流程，具体操作步骤为：
（1）原液A的提取：选新鲜、无病虫的杏鲍菇菇柄，去柄基部，于流水中清洗至污物、无泥沙；捞出沥干后投入85-95℃热水中预煮，至熟且无白心为宜，再投入干净冷却水中迅速冷却至30℃；冷却后的菇柄，加入等量的水、少许蜂蜜、柠檬酸，用打浆机打浆，并过80目筛，得原液A；
（2）原液B的提取：选粒大、色红、肉厚的新鲜土枸杞，去杂后置于6倍量的清水中浸泡12小时，沥干后放入粉碎机中破碎，再加4倍量水煮沸，于108℃提取45分钟，过120目筛，得原液B；
（3）原液C的提取：选新鲜、果肉橙红色的胡萝卜，于流动水中清洗，置于1％碳酸氢钠碱液中，加热至沸3-5分钟，以清水冲洗去皮；将去皮后的胡萝卜放入100℃的清水中预煮20分钟，预煮时加入胡萝卜重0.2％的苹果酸、0.1％的维生素C、2%蜂蜜，调节pH为3-3.5，软化后的胡萝卜加2倍的水，于打浆机中打浆，过120目筛得原液C；
（4）调配：取40％原液A、10％原液B、15％原液C、阿胶5％、麦芽糖18％、12%果葡糖浆、3%天麻提取液、0.5％柠檬酸、0.1％稳定剂CMC-Na，进行混合调配；
（5）脱气均质：调配好的汁液放于55-60℃、0.12兆帕下进行脱气均质；
（6）灌装、杀菌：均质后的饮料立即分装于耐高温、高压及无毒的食品专用塑料袋中，每袋230毫克，密封，并于108℃下灭菌20分钟，反压冷却，即为成品。
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| CN105942078A (zh) * | 2016-05-22 | 2016-09-21 | 王伟家 | 一种平菇柄复合纤维饮料的制作方法 |
| CN106307490A (zh) * | 2016-08-19 | 2017-01-11 | 福建绿宝食品集团有限公司 | 一种具有改善视疲劳的菇类组合物及其制备方法 |
| CN107736522A (zh) * | 2017-10-30 | 2018-02-27 | 南京康之春生物科技有限公司 | 一种预防心脑血管病的杏鲍菇饮料及其制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105942078A (zh) * | 2016-05-22 | 2016-09-21 | 王伟家 | 一种平菇柄复合纤维饮料的制作方法 |
| CN106307490A (zh) * | 2016-08-19 | 2017-01-11 | 福建绿宝食品集团有限公司 | 一种具有改善视疲劳的菇类组合物及其制备方法 |
| CN107736522A (zh) * | 2017-10-30 | 2018-02-27 | 南京康之春生物科技有限公司 | 一种预防心脑血管病的杏鲍菇饮料及其制备方法 |
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